Gluten-Free Strawberry Crisp (with almond oat topping)
This strawberry crumble with oats is a simple, crowd-pleasing dessert. It’s made with fresh strawberries and a perfect almond oat topping. It’s super easy to make and perfect for spring or summer gatherings.
Jump to Recipe
GF Strawberry dessert
Super easy summer dessert perfect to take advantage of the strawberry season. This strawberry oat crumble is a simple dessert, takes a few ingredients, and is perfect for gatherings or potlucks.
The strawberry crumble is made with fresh strawberries and an almond oat topping. The fruit crisp pairs beautifully with a scoop of ice cream or whipped cream. For more strawberry summer desserts, here is the link to this incredible strawberry jelly tart.
Ingredients notes:
Some notes about the main ingredients of this recipe:
- Oats: gluten-free old-fashioned rolled oats.
- Almond flour: store-bought almond flour or homemade one.
- Butter: cold unsalted butter.
- Strawberries: fresh strawberries, not overripe.
How to make a strawberry crisp
Preheat oven to 350ºF (180°C).
Place the roughly chopped strawberries, corn starch, sugar, and lemon juice in a 9-inch baking dish and mix. Let it rest for 10 minutes.
Process the GF oats, almond flour, gluten-free all-purpose flour, sugars, cinnamon, salt, and diced cold butter. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine. Sprinkle the oat crumble over the fruit. You can chill the topping before baking for a crunchy texture.
Bake for about 40-50 minutes, until the topping is golden brown and the strawberries are tender and bubbling.
Serve warm with whipped cream or a scoop of ice cream if desired.
Store leftovers covered in the refrigerator for up to 3 days.
Baking tips
- Strawberries: Fresh strawberries are the best option, but frozen ones also work. Don’t thaw them.
- Sweetness: Adjust the sweetness to taste. Add less or more sugar to the strawberry filling.
- Baking dish: Use one big baking dish or individual ramekins.
- Citrus flavor: add orange or lemon zest to the fruit filling for a citrusy twist.
- Make-ahead: make the crumble in advance and assemble when ready to bake.
For more summer dessert recipes
- Peach Crisp
- Strawberry panna cotta
- Peach Galette
- Strawberry Crisp Bars
- Peach Cobbler
Strawberry Crumble with almond oat topping (gluten-free)
Ingredients
- 5 cups fresh strawberries, roughly chopped
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 3/4 cup gluten-free old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup gluten-free all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- Pinch of salt
- 1/3 cup unsalted butter, cooled and diced
Instructions
- Preheat oven to 350ºF (180°C).
- Place the roughly chopped strawberries, corn starch, sugar, and lemon juice in a 9-inch baking dish and mix. Let it rest for 10 minutes.
- Process the GF oats, almond flour, gluten-free all-purpose flour, sugars, cinnamon, salt, and diced cold butter. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine. Sprinkle the oat crumble over the fruit.
- Bake for about 40-50 minutes, until the topping is golden brown and the strawberries are tender and bubbling.
- Serve warm with whipped cream or a scoop of ice cream if desired.